Braised venison with lingonberry sauce

The braised venison is absolute perfection and provides a lovely addition to my Christmas table.


Difficulty: Medium

Time: 40 min. preparation time, 50 min. baking time

Nutrition: Calories ca 0 / Protein 0g / Carbohydr. 0g / Fat 0g

Ingredients (6 servings)

2.5 kgvenison shoulder
3small onions (red)
1 clovegarlic
0.5celery root
1 tbsptomato paste
500 mlred wine
2allspice berries
3juniper berries
1bay leaf
500 mlvenison stock
1 lquince juice
200 glingonberry jam
vegetable oil for frying


large saucepan, saucepan, baking dish, oven, cooking spoon, cutting board, knife, ladle

Wine Tip

Cabernet Sauvignon/Shiraz
The blending of these two grapes was made popular in Australia. The result is a delightful full-bodied red that stands up to the richness of the venison and brings out the subtleties of the sauce’s flavor.

Step 1

Braised venison with lingonberry sauce

Make an incision in the venison shoulder along the shoulder blade. This way the meat will easily detach from the bone when braising. Season with salt and pepper on both sides and set aside.

cutting board, knife

2.5 kg venison shoulder / salt / pepper

Step 2

Braised venison with lingonberry sauce

Roughly chop onions, carrot, and garlic. Peel and cube celery root.

3 small onions / 1 carrot / 1 clove garlic / 0.5 celery root

Step 3

Braised venison with lingonberry sauce

Heat some vegetable oil in a large saucepan over medium heat. Add onions, garlic, carrot, and celery root and sauté until slightly browned, approx. 5 – 8 min. Add tomato paste and continue to cook approx. 2 – 3 min. until tomato paste is lightly roasted.

large saucepan, cooking spoon

1 tbsp tomato paste / vegetable oil for frying

Step 4

Braised venison with lingonberry sauce

Deglaze with red wine. Preheat oven to 170°C/350°F. Continue cooking until liquid has reduced by half. Add allspice berries, juniper berries, and bay leaf.


500 ml red wine / 2 allspice berries / 3 juniper berries / 1 bay leaf

Step 5

Braised venison with lingonberry sauce

Place venison shoulder in a baking dish and ladle red wine and vegetable mixture on top. Add half of the venison stock and quince juice and bake in preheated oven at 170°C/350°F for approx. 50 min., removing from oven several times to add remaining venison stock and quince juice.

baking dish, ladle

500 ml venison stock / 1 l quince juice

Step 6

Braised venison with lingonberry sauce

When meat is done, remove it from the baking dish. Pour the leftover liquid into a saucepan over medium-low heat and add lingonberry jam. Cook, stirring occasionally, until sauce has reached desired consistency, then remove from heat and season to taste with sugar, salt, and pepper.

saucepan, cooking spoon

200 g lingonberry jam / sugar / salt / pepper

Step 7

Braised venison with lingonberry sauce

Pour lingonberry sauce over venison to serve. Enjoy!